Cauliflower is a fabulously versatile annual vegetable that is used for all kinds of dishes – from its raw form on a vegetable platter to alternative pizza crusts, rice, mashed potatoes, or even mock buffalo chicken wings.
This member of the cabbage family contains just 25 calories per 100 grams (or 3.52 ounces), as well as large amounts of vitamin C and a good amount of B vitamins and vitamin K.
Tupelo Honey's Cauliflower Steak
4-6
servings50
minutesThis earthy and rich dish is filled with fresh flavor combinations and complementary textures. It is a healthy and hearty dinner option that plates beautifully!
Ingredients
- 1 cup
extra virgin olive oil
- 1/4 cup
agave nectar
- 1/4 cup
fresh rosemary leaves, picked and finely chopped
- 2 tsp.
chili oil
- 2 tsp.
kosher salt
- 2
heads cauliflower
- 2 cups
vegetable stock
Directions
Combine olive oil, agave nectar, rosemary, chili oil, and kosher salt to make a marinade.
Trim the curved outside edges off of the cauliflower heads on two sides, being careful not to cut into the stem. Note: The stem holds the steaks together.
Depending on the size of the cauliflower head, cut the center part into 1 to 1 and 1/2-inch thick steaks. Each head should yield 2 to 3 steaks.
Place cauliflower steaks in a roasting pan or deep casserole dish and use a paring knife or fork to poke holes into the stem.
Drizzle each steak with 1 tbsp. of the marinade.
Pour in the vegetable stock so it comes partway up the side of each cauliflower steak.
Place parchment paper on top of
the steaks.Wrap the pan in aluminum foil.
Bake at 375° for 20 minutes or until fork tender, not mushy. Cool for later use or plate immediately.
If using immediately, place cauliflower steaks gently on a hot grill. Crosshatch with grill marks on one side only.
If cooking chilled cauliflower steaks, grill steaks as in step 10, then place on a sheet tray and finish in a 375° oven for 7 to 8 minutes until heated through.
Serve with your favorite sides. Parsnip purée and quinoa are recommended.
Facts about Cauliflower
Did You Know?
The name cauliflower comes from combining the Latin word for cabbage with the word flower. It also grows in four different colors: white, orange, green, and purple.
How to Choose:
Feel the head to ensure it is tightly packed and firm. When choosing the white variety, avoid discolored spots or any softness.
